Yesterday was a marathon day in the kitchen. Our kumquats and Meyer lemons are ready and need to be dealt with so I've been busy harvesting, planning and putting them to bed. It's funny but I was thinking the other day as I washed 5 pounds of bright gem like kumquats is that we women pay lots of money for fancy perfumes but there's nothing can compare with the smell of fresh picked fruit, no matter what kind.
Course the opposite is true when said fruit's being turned into marmalade and boils over on the stove. Now that wasn't something I'd particularly planned for. What a bleepin' mess!
Anyway, dinner last night needed to hold well since the Big Guy has a late Wednesday class and isn't home till sevenish and something that didn't require a lot of fuss and bother since I'd spent the day doing just that. A pot of turkey soup seemed to be the perfect choice.
This particular effort has a golden rue as a flavor base and includes the usual trinity of vegetables along with potatoes and noodles. There's two things that make it stand out - the addition of cream at the very end to smooth out the broth and flavoring agents such as garlic, oregano, thyme, and poultry seasoning. It's got body, soul and a lot of attitude and it's far from the usual milquetoast noodle soup.
As you can see I whipped up some biscuits to go with our soup, although you might think they look more like scones. Who says you have to cut biscuits into rounds? I simply whipped up the usual dough, but this time I added some dried cranberries and moistened the dry ingredients with a combination of yogurt and sour cream - just because I had the dregs of 2 containers in the refrigerator and wanted to get rid of them.
The resulting biscuits are exceedingly light, moist and flavorful, although likely more suited to afternoon tea than a super soup supper upper.
Oh, what you see on the plate is a little ramekin of Kicky Kumquat Marmalade, loaded with 9 (yup that's right NINE) chopped up Habanero peppers and a nice amount of Triple Sec. It's rather wonderful if I do say so myself. It has attitude but the sugar content of the marmalade really cuts the heat of the peppers so it doesn't burn your mouth. It just creates a mellow glow - ok a rather hesitant flame but not a roaring fire. That's my opinion and I'm stickin' to it.
Creamy Turkey Noodle Soup
2 Tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 celery stalks, chopped
3 large carrots, chopped
3 Tablespoons butter
1/3 cup flour
1 teaspoon oregano
½ teaspoon dried thyme
½ teaspoon poultry seasoning
1-1/2 teaspoons salt (may need more depending on stock)
1 teaspoon fresh ground black pepper
6 cups strained turkey stock
4 cups diced peeled potatoes
2 cups diced turkey
3 to 4 ounces wide egg noodles
1 cup evaporated milk for half and half
1/4 cup chopped fresh parsley
Medium Dry Sherry (optional)
Heat a large stock pot over medium high heat. Add olive oil and when shimmering hot, add onion, garlic, celery and carrots. Sauté until vegetables are softened – about 10 minutes. Move the vegetables over to one side of the pot and add butter to bottom of the pot. When butter has melted stir in flour. Cook stirring until roux becomes golden brown – 4 to 5 minutes.
Stir vegetables into roux and add oregano, thyme, poultry seasoning, salt and black pepper. Cook stirring constantly for another minute before adding turkey stock. Bring to a boil stirring constantly, then reduce heat and simmer uncovered for 15 minutes.
Stir in potatoes and diced turkey, cover pot and cook for additional 15 minutes. Add noodles to pot, cover pot and cook additional 10 minutes or until noodles are softened. Stir often to prevent sticking. Add evaporated milk and chopped parsley just before serving. Drizzle each serving with a little sherry. Makes 6 to 8 servings.
Cranberries and Cream Biscuits (an original from JBug’s Kitchen)
Note – I used self-rising flour; however if you wish to use regular all purpose, increase baking powder to 6 teaspoons (2 tablespoons) and add an additional 1/2 teaspoon of salt.
2 cups self-rising flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into cubes
1/2 cup dried cranberries
1/2 cup plain yogurt
1/2 cup sour cream
1 egg yolk
Additional sour cream and granulated sugar
Preheat oven to 400. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender cut in butter until crumbly. Stir in dried cranberries. Make a well in the center of the dry ingredients. In a small bowl combine yogurt, sour cream and egg yolk, beating to combine well. Pour into well in center of dry ingredients and using a fork, incorporate liquid mixing just until barely combined. Transfer to a lightly floured board and knead lightly a few times to distribute wet ingredients into dry. Pat dough out into a circle about 8 inches in diameter.
Transfer to baking sheet and brush top with a little sour cream. Sprinkle lightly with sugar. Cut circle into 8 wedges, moving wedges apart approximately a half inch to allow for rising. Bake for 12 to 16 minutes or until toothpick inserted into biscuit comes out clean.
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